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I had one hour to make this plate shown above which is a Chasseur style chicken aka Hunters style chicken with medium diced steamed potatoes then sauteed in oil and steamed and sauteed string beans in butter.

Another dish I had to make was creme puffs dipped in chocolate! I was tempted to get all of it! haha

Poulet Chasseur avec Pommes de Terre Chateau

(Hunter's style Chicken with Turned, Sauteed Potatoes)

Chicken 

Ingredients:

2 chicken breasts, skin on (boneless or Frenched)

Salt & Black pepper, to taste

1 oz. Olive oil or clarified butter

Sauce:

2 plum tomatoes, deseed, concasse tomatoes

3-6 large white button mushroom, sliced, stem off

1 tbsp. tarragon, minced

1 tbsp. parsley, minced

1/2 tsp.garlic,minced

1 shallots, small diced

2-4 oz. chicken stock, you might not need all of it

2 oz.demi glace

1 stick of butter, cut into 1" slices*note you might not use all of it

PROCEDURE

1. Clean chicken breast and trim off excess fat if necessary, pat dry with paper towels and then season both sides with salt & finely ground pepper.

2. In a sauteed pan, sear the chicken breast skin down until its a golden brown for about 3 minutes. Then flip around to the opposite side and let it cook for 1 minute/

3. Transfer the sauteed chicken, skin side up to a oven proof pan (such as a pie tin) and bake in a 400 F oven until done. (Do not overcook). 

4. With the same pan you use to sauteed the chicken, add the garlic, shallots and mushrooms and sauteed until golden brown, not burnt. Then add the 1 oz of chicken stock at a time, you might not need all of it depending on how you want it to be. 

5. Let it reduce a little bit and add 1 oz. of demi at a time and then when the sauce is thicken, add the tomatoes and herbs. 

6. Last ingredient is stirring the pieces of butter in two at a time, but make sure the sauce doesn't look cloudy and adjust the seasoning if needed.

LINDAA